Vegan Christmas Fruitcake Recipe
A simple, egg-free, and dairy-free vegan fruitcake recipe that uses an egg replacer for easy preparation.
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Instructions
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Preheat the oven to 350°F and grease/flour a loaf or 8-inch cake pan.
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Whip the egg replacer with 4 tablespoons of water until fluffy.
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Combine vegan margarine, sugar, candied fruit, whipped egg replacer, and 1 cup water (or orange juice) in a saucepan. Bring to a boil, then cool for 10 minutes, stirring occasionally.
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Sift flour, baking powder, baking soda, and allspice into a large bowl.
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Incorporate the cooled boiled mixture into the dry ingredients until well combined, then transfer the batter to the prepared pan.
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Bake for 35 to 40 minutes.
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Cool the fruitcake completely in the pan before serving at room temperature or chilled; optionally, drizzle with vegan icing.